undergraduate thesis
Soybeans and soy products

Željko Kožul (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitlePrehrambeni proizvodi od soje
AuthorŽeljko Kožul
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Soja i sojini proizvodi se konzumiraju od davnina. Stoljećima su Kinezi i ostali tamošnji narodi, uključujući Japance, Korejance, jugoistočne Azijate, soju koristili za prehranu, i to u njezinim različitim oblicima poznatim kao "tradicionalna hrana od soje". Soja je najveći izvor proteina biljnog podrijetla u prehrani ljudi i ishrani životinja u svijetu. Bez obzira na kvalitetu proteina i masnoća, sojini proizvodi dominiraju u konzumiranju, naročito kada su u pitanju proteini. Soja je sirovina čijom preradom se danas dobivaju brojni prehrambeni proizvodi, od jednostavnih prerađevina do visokosofisticiranih industrijskih prerađevina. Među njima se danas naročito istječe glasovito sojino mlijeko, osim mlijeka jako su poznati: tofu, yuba, okara, sojin sladoled i dr.
Keywordssoybean soy product lecithin nutrition
Parallel title (English)Soybeans and soy products
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-03
Parallel abstract (English)
Soybeans and soy products are consumed since ancient times. Chinese and other Asian populations such as Japanese and Koreans, have been used soy for consumption, as "traditional soy foods" during the centuries. Soy is the largest source of vegetable proteins for human and animal. Regardless to the quality of protein and fat, soy products dominate in the consumption, especially when it goes to protein. Soy is a raw substrate used for production of a number of food products, very popular in human nutrition. Soymilk has been one of the most popular, but many other soybean products exist on the world market, such as tofu, yuba, okara, soy ice cream etc.
Parallel keywords (Croatian)soja proizvodi od soje lecitin prehrana
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
ProjectProject name: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Project ID: 113 - 1130475 - 2722
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:322327
CommitterSanda Hasenay